Kung Pao Chicken with Peanuts
A classic Sichuan stir-fry featuring tender chicken, crunchy peanuts, and a savory, spicy sauce that delivers a burst of authentic flavor.
Ingredients
- •1.5 lbs boneless skinless chicken thighs, cut into bite-sized cubes (700g)
- •1 tablespoon soy sauce
- •1 tablespoon Shaoxing rice wine
- •1 tablespoon cornstarch
- •2 tablespoons vegetable oil, divided
- •1/2 cup roasted unsalted peanuts (75g)
- •6-8 dried red Chinese chilis, cut into segments
- •1 tablespoon Sichuan peppercorns
- •3 cloves garlic, minced
- •1 teaspoon fresh ginger, minced
- •3 green onions, white and green parts separated, sliced
- •2 tablespoons soy sauce (for sauce)
- •1 tablespoon Chinese black vinegar
- •1 teaspoon dark soy sauce
- •1 teaspoon sugar
- •1 tablespoon water
- •1 teaspoon cornstarch
Instructions
- 1
In a medium bowl, combine the diced chicken with 1 tablespoon soy sauce, Shaoxing rice wine, and 1 tablespoon cornstarch. Toss well and let marinate for 15 minutes.
- 2
In a small bowl, whisk together the sauce ingredients: 2 tablespoons soy sauce, Chinese black vinegar, dark soy sauce, sugar, water, and 1 teaspoon cornstarch until smooth.
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
- 4
Add the marinated chicken and stir-fry until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the wok and set aside.
- 5
In the same wok, add the remaining 1 tablespoon of vegetable oil over medium-low heat.
- 6
Add the dried red chili segments and Sichuan peppercorns, stirring constantly for about 1 minute until fragrant and the oil turns slightly red, being careful not to burn the chilis.
- 7
Turn the heat back up to high, add the minced garlic, minced ginger, and the white parts of the green onions, stir-frying for about 30 seconds until aromatic.
- 8
Return the cooked chicken and roasted peanuts to the wok, tossing everything together.
- 9
Give the sauce mixture a quick stir to recombine, then pour it directly into the wok.
- 10
Stir continuously for 1 to 2 minutes until the sauce thickens and coats all the ingredients evenly.
- 11
Stir in the green parts of the green onions, remove from heat, and serve immediately.
💡 Chef tips
- For extra spice, crush some of the Sichuan peppercorns and dried chilis before adding them to the wok.
- If you cannot find Shaoxing rice wine, dry sherry makes a great kosher-certified substitute.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a skillet over medium heat.
✅ How it should turn out
The finished dish should be glossy and vibrant, offering a fragrant aroma of toasted sesame and Sichuan pepper, with tender chicken and crunchy peanuts enveloped in a bold, savory, and spicy glaze.